🥕🧁Carrot Cake Cupcake
2 cups Flour
1.5 cups Sugar
1.5 teaspoons Baking soda
2 teaspoons Baking powder
2 teaspoons Ground cinnamon
1 teaspoon Salt
1 teaspoon Ground ginger
3/4 cups Vegetable oil
1 can (14.5oz) Libby’s Carrots, mashed
1 cup Shredded coconut
1 can (20oz) Crushed Pineapple, drained
Preheat oven to 350°.
Mix all dry ingredients together (flour, sugar, baking soda, baking powder, spices, salt).
Then make a hole in the center and add your wet ingredients.
Mix thoroughly until no flour is showing.
Add to your cupcake liners and bake for 20 minutes or until middle is cooked through.